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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 1/4 c. unsalted butter - (1/2 stick)
- 2/3 c. sugar
- 1/2 x vanilla bean split lengthwise
- 2 tsp grated orange peel
- 6 c. coarsely-grated peeled Golden brown Delicious apples - (abt 3 lbs)
- 3 Tbsp. honey Pastry Crust Dough (see recipe) (2 dough disks)
- 1 x egg beaten for glaze
Method
- Heat butter in heavy large pot over medium heat.
- Add in sugar; stir till mix turns deep golden brown, about 8 min.
- Scrape in seeds from vanilla bean; add in bean and orange peel.
- Stir 1 minute.
- Add in apples.
- Reduce heat to medium-low; cook till mix is thick, golden brown and reduced to 2 1/4 c., stirring often, about 40 min.
- Fold in honey.
- Cold to room temperature.
- Throw away vanilla bean.
- (Can be made 1 day ahead.
- Cover; chill.)
- Preheat oven to 375 degrees.
- Roll out 1 dough disk on floured surface to 12-inch round.
- Transfer crust to 9-inch-diameter tart pan with removable bottom.
- Trim dough overhang to 1/2 inch.
- Fold overhang in and press, forming double-thick sides.
- Spread filling proportionately in crust.
- Roll out second dough disk on floured surface to 12-inch round.
- Cut into fourteen 3/4-inch-wide strips.
- Arrange seven strips diagonally atop filling, trimming ends of strips at tart pan edges.
- Form lattice by placing seven dough strips diagonally atop first seven strips; trim ends of strips at tart pan edges.
- Brush lattice with egg glaze.
- Bake galette till crust is golden brown, about 55 min.
- Cold on rack.
- Serve slightly hot or possibly at room temperature.
- This recipe yields 8 servings.
- Comments: A country-style fruit tart with a lattice top.
